Blue Crab Bisque Wednesday, February 22, 2012


Chef Amber Lloyd The Orangery

For the soup:
½ lb Plugra European butter
1ea sweet yellow onion
2ea celery stalks
1ea shallot
¼ ea whole nutmeg, grated
kosher salt
white pepper
1c sherry
1c all purpose flour
2qt whole milk
2ea bay leaf
1pt heavy cream
½ lb pasteurized blue crab meat


Melt the butter , sweat the vegetables until translucent, add spices, and deglaze with sherry. Cook until the sherry is reduced by half. Stir in the flour, add cold milk, and whisk. Add the bay leaves.

Cook over medium heat, stirring constantly, until the soup is thickened. Pull the bay leaves. Puree in a blender, making sure to start off slow and allow for ventilation of heat or the lid will blow off. Return to a new pot, add heavy cream, and crab. Hold warm for 20 minutes before serving so that the flavors can marry.

Portion and garnish with croutons, parsley, and additional sherry on the side for each person to add to taste.

For the garnish:


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